Chocolate Pudding Fudge Cake

    Chocolate Pudding Fudge Cake

    (28)
    6saves
    1hour30min


    26 people made this

    For the serious chocolate lover, this cake has a pudding-like filling and is drizzled with chocolate.

    Ingredients
    Serves: 12 

    • 1 1/2 cups (375ml) milk
    • 1 (100g) packet chocolate pudding mix
    • 1 cup dark chocolate chips
    • 1 1/3 cups white sugar
    • 3/4 cup butter, softened
    • 1/2 cup margarine
    • 1 teaspoon vanilla essence
    • 4 eggs
    • 2 cups (250g) plain flour
    • 1/2 cup cocoa powder
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 cup (250ml) milk
    • 2 cups chopped walnuts
    • 3/4 cup icing sugar
    • 1/4 cup cocoa powder
    • 6 tablespoons milk

    Directions
    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. In medium pan, combine 1 1/2 cup milk and pudding mix. Cook as directed on packet. Add chocolate chips and stir until melted. Set aside.
    2. Preheat oven to 180 degrees C. Grease and flour a ring tin.
    3. In large bowl, combine sugar, butter and margarine. Beat till light and fluffy. Add vanilla and eggs. Mix well.
    4. Add flour, 1/2 cup cocoa, baking powder, salt and 1 cup (250ml) milk to bowl. Beat at low speed until moistened. Beat 3 minutes at medium speed. Stir in walnuts.
    5. Reserve 2 cups of the batter. Pour remaining batter into greased and floured tin. Spoon filling in ring on top of batter, making sure it does not touch sides of pan. Spoon reserved batter over filling.
    6. Bake for 50 to 60 minutes or until cake springs back when touched lightly in centre. Cool 1 hour in pan, then turn out onto a wire rack and cool completely.
    7. In small bowl, combine icing sugar and 1/4 cup cocoa. Add enough milk for desired drizzling consistency. Spoon over top of cake, allowing some to run down sides.
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    Reviews and Ratings
    Global Ratings:
    (28)

    Reviews in English (28)

    by
    21

    I was only going to give a so-so reveiw, but the cake tasted MUCH better the next day! Not that it was bad the first day, but you know what I mean! A couple of notes...don't use all of the milk for the glaze! WAY TOO MUCH! Start with just a couple of tbsp, and work your way up until you get a good drizzling consistancy. Also, I found it impossible to add the fudge filling without touching the sides of the pan...but it turned out fine. Just make sure that your pan is well greased and floured. Cake would also be good without the fudge filling. Nice and dense!  -  14 Aug 2001  (Review from Allrecipes USA and Canada)

    by
    17

    I have been searching for this recipe, my mother made it for my birthday every year... this year she passed on ... and I couldn't find the recipe in her r-box. Is A DEVINE Cake  -  03 Jul 2000  (Review from Allrecipes USA and Canada)

    by
    15

    This cake came out dark, rich and moist. The kids got into it when the pudding "tunnel" was still warm and they raved at how good it was. I followed the recipe exactly with spectacular results. The cake itself was much darker than in the photo with a delicious strong dark chocolate taste.  -  22 May 2008  (Review from Allrecipes USA and Canada)

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